If a brew ferments out a little more than wanted. Say 1006 when the target was 1012 could Maltro Dextrin be added alon with DME at bottling time to pull it back a bit? Would the Maltro Dextrin add anything to the Carbonation?
Body
- Thread starter Orfy
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Maltodextrin will not ferment. Either will lactose.
homebrewer_99
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Sorry, not MD.
MD only adds body or "mouthfeel" to your brew.
MD only adds body or "mouthfeel" to your brew.
OP
OP
That's what I'm after, a thicker feeling brew.
So do you reckon I can add some at bottling time?
So do you reckon I can add some at bottling time?
Nwcw2001
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Quick question for those of us that aren't quite learn-ed.
wont adding that at bottling time make it a sweeter beer?
wont adding that at bottling time make it a sweeter beer?
El Pistolero
Well-Known Member
Malto-dextrin adds mouthfeel without any residual sweetness, but, respectfully, there's only one person who would recommend it be added at bottling time.Nwcw2001 said:
Johnwongfat
Active Member
I added my maltodextrin really late in the boil (about 15 minutes left) and it seems to have boosted my FG. My hydrometer says that it's at about 1.030, but it sure doesn't taste that sweet. I put up an earlier post about this and someone said that it is because the MD throws off the gravity reading, and some people suggest adding it at bottling. Anyone else had it throw off a gravity reading?
Shambolic
Well-Known Member
Johnwongfat said:
It is used specifically to increase the body of a brew, so of course it increases the specific gravity. It doesn't "throw off" the reading; it actually changes the gravity.
homebrewer_99
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I always added it at the beginning of the boil. I've never read any recommendation to add it at bottling time.
Anyone have a source for this info?
Anyone have a source for this info?
El Pistolero
Well-Known Member
I don't think he's biting, Bill.homebrewer_99 said:I always added it at the beginning of the boil. I've never read any recommendation to add it at bottling time.
Anyone have a source for this info?
DeRoux's Broux
Well-Known Member
i've never heard of adding it at bottling time either?
I have. Heard it suggested to raise the sweetness up a bit, kinda like lactose.
But obviously NOT for priming!
But obviously NOT for priming!
El Pistolero
Well-Known Member
But MD doesn't add sweetness...so why would you do that?Denny's Brew said:
OP
OP
I did an extract brew that fermented to 1007 and it felt/tasted thin so I was thinking it'd add body to it.
If never read that it's been done. (First time for everything) I've added some along with dme for prinming. It was a cheep brew and I've kegged it. I'll leave it a couple of weeks and sample it.
I boiled it with the DME before adding, I'll report back if it's worked.
Sorry for the delay in responding. I'm having to put in a fair few work hours at present. (Not for long I hope).
If never read that it's been done. (First time for everything) I've added some along with dme for prinming. It was a cheep brew and I've kegged it. I'll leave it a couple of weeks and sample it.
I boiled it with the DME before adding, I'll report back if it's worked.
Sorry for the delay in responding. I'm having to put in a fair few work hours at present. (Not for long I hope).
Baron von BeeGee
Beer Bully
And just when I was going to make you my official role model!orfy said:
OP
OP
Only because I had 4 weeks off over the Holidays.
DeRoux's Broux
Well-Known Member
how was Italy orfy?
El Pistolero said:
According to Papizan it does.
Joy of home brewing 2nd edition page 92.
..."The presence of these fermentables in beer lend body, foam stability and a residual sweetness to the finished beer."...
According to my research it does inpart some sweetness but not very much. Various sources seem to conflict each other on this. I have heard of it used in cider to make it slightly sweeter, though I don't know anyone who has tired that.
I find it annoying that many products stated to do one hting by one manufature/supplier and another by the next. Quite often hearsay gets repeated mroe often than scientific or practical proof.
Look at mash hopping etc. lots of statements for and against but no scientific referance to how it actually works. What are the infulencing factors? Why does it work for some annot for others? Is it temp? PH? Water composition? Altitude? Praying? Dancing to Beer Gods? or farting in the carboy?
So.. haveing not tried using maltodextrin I can't say for sure either way.
I'm buying some soon so I'll try it in a few bottles and compare it to the others. I have a feeling you have to add more than you usually do for head retention/mouthfeel for noticeable sweetness. Since it is 3% - 12% fermenatable I wouldn't be suprised though.
Oh I forgto to add.. You could also try steeping some crystal malt at 170, starining and adding some of that to the secondary to raise the fg. There's very little fermenatble sugar in crystal malt. A crystal 10 would work best if you don't want the flavor/SRM to change to much.
The Happy Mug
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This post removed. Sorry everyone.
OP
OP
DeRoux's Broux said:
Superb thanks.
It's the 3rd time in 2 months. The wife loved Venice at christmas. I think she liked the shopping.
Pizza for Christmas Lunch was diffferent. (Made up for it in the evening with a Posh meal on the Grand Canal) The Orchestra in a church on Chrismas Day was also nice.
usmcruz got banned then he came back on a diff IP using a not so nice username and spammed nearly every recent thread. Obviously admin erased his posts. He was on here only a few minutes ago.
The Happy Mug
Well-Known Member
sorry about that post, folks. I was trying to get at usmcruz. His original post was removed.
I guess that was the less than happy side of the happy mug.
I guess that was the less than happy side of the happy mug.
OP
OP
I was a little confused so deleted my reply so as not to stir things up.
Darth Konvel
Well-Known Member
lol, thanks for clarifying, guys. Was afraid happy mug had a few too many
Back on topic, the malto dextrin is usually added during the boil, but I can't think of any reason that it wouldn't work adding it at bottling.
Back on topic, the malto dextrin is usually added during the boil, but I can't think of any reason that it wouldn't work adding it at bottling.
Catfish
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The Happy Mug should be allowed to pass his Senior Member status on to his new user name The Drunk and Surly Mug.
This has got to be the longest thread about bottling with malto dexatrin.
This has got to be the longest thread about bottling with malto dexatrin.
DeRoux's Broux
Well-Known Member
orfy said:
man, my wife would kill for Italy at Christmas. and Pizza for lunch! that rocks any day of the year!!!!
we're glad your back. how'd the brew's fair over the holiday?
Happy Mug, i think you just posted what several have been wanting to for a few weeks now.
Baron von BeeGee
Beer Bully
The wife and I have our fingers crossed to go to Venice this year as we have a friend from there getting married, but no date has been set nor invites received. Unfortunately, it will be significantly more expensive for us to get there than orfy!
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